Deniz Huysal, editor-in-chief of T+L's Turkish edition, shares her favorite detours beyond Istanbul.



Wines from this tiny Aegean island are gaining prominence. The best examples come from Corvus Vineyards (90-532/584-8484;, known for its sweet reds with strong notes of cherry and plum.


At the French-meets-Turkish Elai Restaurant (Uçhisar, Nevsehir; 90-384/219-3181; dinner for two $70), set near the stone-carved Uçhisar Castle, all of the tables overlook green valleys and snow-covered peaks.


The seven suites at the Beyaz Yunus Ölü Deniz (Ölü Deniz, Gulf of Fethiye; 44-20/8605-3500;; $1,915 per person, per week) have private patios with whirlpools from which to soak up the view of Ölü Deniz bay.


At her cooking school (5 Köycegiz Cad., Ula; 90-532/241-7163;, renowned gastronomist Engin Akin not only teaches Ottoman classics, she also takes travelers to some of the area’s best bakeries and bazaars.